It’s a good thing all the winter rain leads to rainbows and, well, spring seasonal recipes!
This is the time of year that I often see rainbows around Portland as the weather shifts from sudden rain to pockets of sunshine. This is also when I crave the bright, cleansing flavor of lemon to brighten my palate and menu ideas.
In fact, as I gear up to recipe test my March cook with dinner party menu I am focusing a lot on the foods that are naturally a part of a detox or cleanse protocol. The March theme? A Detox Dinner Party, of course!
This lemon cream pudding snuck into my February cook with dinner party menu and it’s popping up as a regular sweet treat in my fridge in the transition from winter to spring. Stay tuned for more detox friendly recipes as you tidy up your diet and prepare your body for lighter, brighter weather and flavors to match the season!
Here’s a peak into my blender in making this super easy pudding: coconut oil, coconut syrup, coconut milk, lemon, sea salt. A whirl and it’s done. Chill and eat with a spoon straight from the dish, dreaming of spring. And rainbows:)